US20020028275A1 - Game-type flavoring agent - Google Patents
Game-type flavoring agent Download PDFInfo
- Publication number
- US20020028275A1 US20020028275A1 US09/877,907 US87790701A US2002028275A1 US 20020028275 A1 US20020028275 A1 US 20020028275A1 US 87790701 A US87790701 A US 87790701A US 2002028275 A1 US2002028275 A1 US 2002028275A1
- Authority
- US
- United States
- Prior art keywords
- flavoring agent
- acid
- game
- flavoring
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/48—Moist feed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/203—Alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
Definitions
- This invention relates to a flavoring agent intended for enhancing or imparting game-type flavor in food products.
- Meat-like flavorings and their method of preparation are well known. They can be produced, for example, by a thermal reaction between the free amino groups of amino acids and/or of peptides, and the carbonyl groups of reducing sugars. The combination of flavor molecules in the right proportions and the resulting mixtures represent another possibility to produce meat-like flavors. These preparations are also known as “compounded flavors.” A combination of both approaches can also be applied to produce meat-like flavors.
- Compounds responsible for meat flavor in food products and commonly used in compounded flavors are, for example, furfurylthiol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, methional, 2,3-diethyl-5-methylpyrazine, 2-methyl-3-furanthiol, furfural, 3-mercapto-2-butanone, maltol, sotolone, abhexone, butyric acid, diacetyl, 2,3-pentandione.
- game-type flavoring compounds have not yet been described, such compounds are desired to provide or enhance the flavor of foodstuffs with a game-type flavor.
- This invention provides a flavoring agent for enhancing or imparting game-type flavor in food products, that includes a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof.
- cyclohexanecarboxylic acid is known as a flavor compound, it has not been described as being useful in meat-like or game-type flavors.
- alkylphenols are compounds widely found in nature, there previously was no evidence, however, that cyclohexanecarboxylic acid or alkylphenols, such as p-cresol, or an isomer thereof, are particularly useful to achieve game-type flavor notes. Nor are there any indications that the combination of both compounds might be useful to achieve this goal.
- these two flavor compounds are preferably combined in a specific ratio (alkylphenol to cyclohexanecarboxylic acid) of 1:1 to 20:1 by weight.
- the flavoring agent may also contain a source of short chain alkyl acids that contribute to reinforce sweaty and animal-like notes to the overall flavor of the flavoring agent.
- the flavoring agent may also contain phenylacetic acid to further enhance the animal-like note.
- the flavoring agent is intended to give culinary products an authentic game-specific flavor note without using any meat extract, and may also be used to provide a game-specific flavor note in pet foods.
- Another aspect of the present invention is the use of this flavoring agent in flavor blends or in any process for the preparation of game-flavored products.
- flavor includes odor, aroma, or taste.
- the flavoring agent includes a combination of an alkylphenol, or an isomer thereof, and cyclohexanecarboxylic acid or its alkyl-substituted derivatives, that may be mixed in a ratio of 1:1 to 20:1 by weight, and preferably in a ratio of about 6:1.
- the alkyl group of an alkyl-substituted derivative of cyclohexanecarboxylic acid can be, for example, methyl, ethyl, or propyl located in position 2-, 3-, or 4 of the cycle.
- the alkyl-substituted derivative can be a cis- or trans isomer or mixtures thereof.
- the alkylphenol may preferably be one of the three isomers: ortho, meta, or para of cresol, ethylphenol, or propylphenol.
- the flavoring agent may also contain one or more of a source of short chain alkyl acids or a source of phenylacetic acid.
- Short chain alkyl acids are preferably those containing 4 to 6 carbons, such as butyric and isovaleric acid, that can be added in an amount of about 80% to 99.9%, and preferably 99.5%.
- Phenylacetic acid may be added in an amount of about 0.4% to 15%.
- the flavoring agent can be prepared by mixing its constitutive compounds.
- the obtained mixture may be in a liquid or dried form.
- the liquid flavoring agent may contain p-cresol and cyclohexanecarboxylic acid in a ratio of 1:1 to 20:1.
- the ratio of the mixture p-cresol and cyclohexanecarboxylic acid to other acids is preferably 0.2:99.8 to 20:80.
- the dried flavoring agent can be prepared by mixing about 1% to 10% of the liquid flavoring agent with about 15% to 40% of maltodextrin and 1% to 5% gum arabic in 50% to 80% of water.
- the obtained mixture is then spray dried, preferably to a dry content of about 98%.
- the dried composition may thus contain 0.01% to 2% of p-cresol and 0.0005% to 2% cyclohexanecarboxylic acid.
- the flavoring agent may have an agouti-flavor note. Accordingly, the flavoring agent may have the following composition (Table 1). TABLE 1 Composition of an agouti-type flavoring agent Compound Composition (%) Butyric acid 45-75 Isovaleric acid 22-42 Phenylacetic acid 0-3 p-Cresol/Cyclohexanecarboxylic acid 0.1-10 (ratio 1:1 to 20:1) Total 100
- the flavoring agent is intended to give an authentic game or meat-specific aroma note to culinary products, and may also be used to provide a game-specific aroma note in pet foods.
- the flavoring agent may be used directly in its liquid or dried form to enhance or impart game-type flavor in culinary products.
- the amount of the liquid form is preferably of about 0.05 to 5 g per kg of culinary product or pet food product, and depends on the requisite degree of aroma desired.
- the dried form of the flavoring agent can be used in an amount of 0.2 to 50 g per kg.
- the flavoring agent may be used in a process where cystein and/or thiamine, a reducing sugar, and a plant protein hydrolysate can be used for the basic meat-flavor.
- the amount of added flavoring agent may be at least about 0.1%, and the concentration in the final culinary product or pet food product is preferably at least 1 mg/kg.
- the thermal flavor reaction which is preferably carried out in a stirred reactor with temperature control, the flavoring agent is added, either in its liquid or dried form, and the resulting mixture is homogenized and dried in a vacuum oven.
- a liquid agouti flavoring agent was prepared by mixing: 65% butyric acid 33% isovaleric acid 1.06% phenylacetic acid 0.84% p-cresol 0.1% cyclohexanecarboxylic acid
- a dried form of the flavoring agent was obtained by mixing 2 g of the liquid flavoring agent, 32 g of maltodextrin, 6 g gum arabic and 60 g of water. The mixture was then spray-dried up to an amount of 2% humidity.
- the resulting powder can be used directly in water to prepare a bouillon or to enhance agouti-flavor in culinary products.
- a mixture of 370 g of maltodextrin, 190 g of salt, 100 g of yeast extract, 90 g of dextrose, 80 g of starch, 65 g beef fat, 40 g of sugar, 2 g citric acid and various condiments was prepared. 19 g of this mixture, 1 g of salt, and 1 g of the spray-dried agouti flavoring agent obtained as described in Example 1 were added to 1 L of hot water. The bouillon obtained had a specific agouti flavor as perceived by smelling and tasting the sample.
- a mixture was prepared from 73% poultry carcass, pig lungs, and beef liver (ground), 16% wheat flour, 7% water, 2% dyes, 0.2% liquid agouti flavoring as prepared in Example 1, vitamins, and inorganic salts.
- This mixture was emulsified at 12° C. and extruded in the form of a pudding which was then cooked at a temperature of 90° C. The mixture was cooled to 30° C. and cut into chunks. 45% of these game flavored chunks were mixed with 55% of a sauce prepared from 98% water, 1% dye, and 1% guar gum.
- Tinplate cans were filled and sterilized at 125° C. for 40 min. This pet food had a pleasant game flavor as perceived by smelling the sample.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Birds (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Fodder In General (AREA)
- Seasonings (AREA)
- Feed For Specific Animals (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.
Description
- This application is a continuation of the US national phase designation of PCT Application No. PCT/EP99/08910, filed Dec. 1, 1999, the disclosure of which is expressly incorporated by reference herein.
- This invention relates to a flavoring agent intended for enhancing or imparting game-type flavor in food products.
- Meat-like flavorings and their method of preparation are well known. They can be produced, for example, by a thermal reaction between the free amino groups of amino acids and/or of peptides, and the carbonyl groups of reducing sugars. The combination of flavor molecules in the right proportions and the resulting mixtures represent another possibility to produce meat-like flavors. These preparations are also known as “compounded flavors.” A combination of both approaches can also be applied to produce meat-like flavors.
- Compounds responsible for meat flavor in food products and commonly used in compounded flavors are, for example, furfurylthiol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, methional, 2,3-diethyl-5-methylpyrazine, 2-methyl-3-furanthiol, furfural, 3-mercapto-2-butanone, maltol, sotolone, abhexone, butyric acid, diacetyl, 2,3-pentandione. Although game-type flavoring compounds have not yet been described, such compounds are desired to provide or enhance the flavor of foodstuffs with a game-type flavor.
- This invention provides a flavoring agent for enhancing or imparting game-type flavor in food products, that includes a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof.
- Although cyclohexanecarboxylic acid is known as a flavor compound, it has not been described as being useful in meat-like or game-type flavors. Although alkylphenols are compounds widely found in nature, there previously was no evidence, however, that cyclohexanecarboxylic acid or alkylphenols, such as p-cresol, or an isomer thereof, are particularly useful to achieve game-type flavor notes. Nor are there any indications that the combination of both compounds might be useful to achieve this goal.
- To obtain a specific desired game-type flavor in one embodiment, these two flavor compounds are preferably combined in a specific ratio (alkylphenol to cyclohexanecarboxylic acid) of 1:1 to 20:1 by weight. The flavoring agent may also contain a source of short chain alkyl acids that contribute to reinforce sweaty and animal-like notes to the overall flavor of the flavoring agent. The flavoring agent may also contain phenylacetic acid to further enhance the animal-like note. Thus, the flavoring agent is intended to give culinary products an authentic game-specific flavor note without using any meat extract, and may also be used to provide a game-specific flavor note in pet foods. Another aspect of the present invention is the use of this flavoring agent in flavor blends or in any process for the preparation of game-flavored products.
- As used herein, all percentages are given on the basis of weight, except where specifically stated otherwise. Also, the term “flavor” includes odor, aroma, or taste.
- The flavoring agent includes a combination of an alkylphenol, or an isomer thereof, and cyclohexanecarboxylic acid or its alkyl-substituted derivatives, that may be mixed in a ratio of 1:1 to 20:1 by weight, and preferably in a ratio of about 6:1. The alkyl group of an alkyl-substituted derivative of cyclohexanecarboxylic acid can be, for example, methyl, ethyl, or propyl located in position 2-, 3-, or 4 of the cycle. The alkyl-substituted derivative can be a cis- or trans isomer or mixtures thereof. The alkylphenol may preferably be one of the three isomers: ortho, meta, or para of cresol, ethylphenol, or propylphenol.
- In a preferred embodiment, the flavoring agent may also contain one or more of a source of short chain alkyl acids or a source of phenylacetic acid. Short chain alkyl acids are preferably those containing 4 to 6 carbons, such as butyric and isovaleric acid, that can be added in an amount of about 80% to 99.9%, and preferably 99.5%. Phenylacetic acid may be added in an amount of about 0.4% to 15%.
- The flavoring agent can be prepared by mixing its constitutive compounds. The obtained mixture may be in a liquid or dried form. In a preferred embodiment, the liquid flavoring agent may contain p-cresol and cyclohexanecarboxylic acid in a ratio of 1:1 to 20:1. The ratio of the mixture p-cresol and cyclohexanecarboxylic acid to other acids is preferably 0.2:99.8 to 20:80. The dried flavoring agent can be prepared by mixing about 1% to 10% of the liquid flavoring agent with about 15% to 40% of maltodextrin and 1% to 5% gum arabic in 50% to 80% of water. The obtained mixture is then spray dried, preferably to a dry content of about 98%. The dried composition may thus contain 0.01% to 2% of p-cresol and 0.0005% to 2% cyclohexanecarboxylic acid.
- In a preferred embodiment, the flavoring agent may have an agouti-flavor note. Accordingly, the flavoring agent may have the following composition (Table 1).
TABLE 1 Composition of an agouti-type flavoring agent Compound Composition (%) Butyric acid 45-75 Isovaleric acid 22-42 Phenylacetic acid 0-3 p-Cresol/Cyclohexanecarboxylic acid 0.1-10 (ratio 1:1 to 20:1) Total 100 - Thus, the flavoring agent is intended to give an authentic game or meat-specific aroma note to culinary products, and may also be used to provide a game-specific aroma note in pet foods. The flavoring agent may be used directly in its liquid or dried form to enhance or impart game-type flavor in culinary products. The amount of the liquid form is preferably of about 0.05 to 5 g per kg of culinary product or pet food product, and depends on the requisite degree of aroma desired. The dried form of the flavoring agent can be used in an amount of 0.2 to 50 g per kg.
- Another aspect of the present invention is the use of this agent in any process for the preparation of game-flavored food products. Accordingly, the flavoring agent may be used in a process where cystein and/or thiamine, a reducing sugar, and a plant protein hydrolysate can be used for the basic meat-flavor. The amount of added flavoring agent may be at least about 0.1%, and the concentration in the final culinary product or pet food product is preferably at least 1 mg/kg. After the thermal flavor reaction, which is preferably carried out in a stirred reactor with temperature control, the flavoring agent is added, either in its liquid or dried form, and the resulting mixture is homogenized and dried in a vacuum oven.
- The following examples are given by way of illustration only and in no way should be construed as limiting the subject matter of the present application.
- Preparation of an agouti-type flavoring agent
A liquid agouti flavoring agent was prepared by mixing: 65% butyric acid 33% isovaleric acid 1.06% phenylacetic acid 0.84% p-cresol 0.1% cyclohexanecarboxylic acid - 100 mg of the mixture was then diluted in 1 L of hot water to evaluate the flavor. The mixture had a very authentic smell and taste of agouti.
- A dried form of the flavoring agent was obtained by mixing 2 g of the liquid flavoring agent, 32 g of maltodextrin, 6 g gum arabic and 60 g of water. The mixture was then spray-dried up to an amount of 2% humidity.
- Preparation of an agouti flavoring composition
In order to prepare a flavoring composition, the following ingredients were mixed: Hydrolyzed plant protein 45% Water 45% IMP 4% Cystein HCl 0.75% Thiamin 0.75% Xylose 1.5% Beef fat 2.75% Onion extract 0.25% - The mixture was then submitted to a browning reaction in an autoclave at a temperature of about 105° C. for about 2 hours. 1% of the liquid agouti flavoring agent, as obtained in Example 1 was added. The obtained mixture was dried by means of a vacuum oven.
- The resulting powder can be used directly in water to prepare a bouillon or to enhance agouti-flavor in culinary products.
- Agouti flavored bouillon
- 10 g of the flavoring composition obtained in example 2 was dissolved in 1 L of hot water. The solution had an authentic agouti flavor as perceived by smelling and tasting the sample.
- Bouillon with agouti flavor
- A mixture of 370 g of maltodextrin, 190 g of salt, 100 g of yeast extract, 90 g of dextrose, 80 g of starch, 65 g beef fat, 40 g of sugar, 2 g citric acid and various condiments was prepared. 19 g of this mixture, 1 g of salt, and 1 g of the spray-dried agouti flavoring agent obtained as described in Example 1 were added to 1 L of hot water. The bouillon obtained had a specific agouti flavor as perceived by smelling and tasting the sample.
- Game-flavored pet food preparation
- A mixture was prepared from 73% poultry carcass, pig lungs, and beef liver (ground), 16% wheat flour, 7% water, 2% dyes, 0.2% liquid agouti flavoring as prepared in Example 1, vitamins, and inorganic salts. This mixture was emulsified at 12° C. and extruded in the form of a pudding which was then cooked at a temperature of 90° C. The mixture was cooled to 30° C. and cut into chunks. 45% of these game flavored chunks were mixed with 55% of a sauce prepared from 98% water, 1% dye, and 1% guar gum. Tinplate cans were filled and sterilized at 125° C. for 40 min. This pet food had a pleasant game flavor as perceived by smelling the sample.
- It is to be understood that the invention is not to be limited to the exact configuration as illustrated and described herein. Accordingly, all expedient modifications readily attainable by one of ordinary skill in the art from the disclosure set forth herein, or by routine experimentation therefrom, are deemed to be within the spirit and scope of the invention as defined by the appended claims. It is to be understood that the invention is not to be limited to the exact configuration as illustrated and described herein. Accordingly, all expedient modifications readily attainable by one of ordinary skill in the art from the disclosure set forth herein, or by routine experimentation therefrom, are deemed to be within the spirit and scope of the invention as defined by the appended claims.
Claims (16)
1. A flavoring agent for enhancing or imparting game-type flavor in food products, comprising a combination of an alkylphenol, or an isomer thereof, and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, wherein the ratio of alkylphenol to cyclohexanecarboxylic acid is 1:1 to 20:1 by weight.
2. The flavoring agent of claim 1 , wherein the alkylphenol comprises one or more of a para, ortho, or meta isomer of cresol, ethylphenol, or propylphenol.
3. The flavoring agent of claim 1 , further comprising a short chain alkyl acid.
4. The flavoring agent of claim 3 , wherein the short chain alkyl acid comprises at least one of butyric or isovaleric acid.
5. The flavoring agent of claim 3 , wherein the short chain alkyl acid is present in an amount of about 80% to 99.9%.
6. The flavoring agent of claim 1 , further comprising phenylacetic acid.
7. The flavoring agent of claim 6 , wherein the phenylacetic acid is present in an amount of about 0.4% to 15%.
8. The flavoring agent of claim 1 , which comprises 0.1% to 10% by weight cyclohexanecarboxylic acid and p-cresol in order to obtain an agouti-flavor.
9. The flavoring agent of claim 8 , further comprising 45% to 75% by weight butyric acid, 22% to 42% by weight isovaleric acid, and up to 3% by weight of phenylacetic acid.
10. The flavoring agent of claim 8 , wherein the ratio of p-cresol and cyclohexanecarboxylic acid to other acids is 0.2:99.8 to 20:80.
11. A method of preparing a game flavoring composition which comprises:
combining an alkylphenol, or an isomer thereof, and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof to form a flavoring agent;
combining 1% to 10% of the flavoring agent, 15% to 40% maltodextrin, 1% to 5% gum arabic, and 50% to 80% water, to form a mixture; and
drying the mixture to form the game flavoring composition.
12. The method of claim 11 , wherein the drying is by spray drying.
13. The method of claim 11 , wherein the drying is conducted to provide a compound having less than about 2% water content.
14. A game flavoring composition prepared by the method of claim 11 , comprising at least 0.1% by weight of the flavoring agent.
15. The game flavoring composition of claim 14 , which comprises 0.01% to 2% p-cresol and 0.0005% to 2% cyclohexanecarboxylic acid.
16. A culinary product or pet food comprising a dosage of at least 1 mg/kg of the flavoring agent of claim 1.
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP98204369A EP1013177B1 (en) | 1998-12-22 | 1998-12-22 | A game-type flavouring agent. |
EP98204369.7 | 1998-12-22 | ||
EP98204369 | 1998-12-22 | ||
OA9900048A OA10987A (en) | 1998-12-22 | 1999-03-03 | A game-type flavouring agent |
PCT/EP1999/008910 WO2000036932A1 (en) | 1998-12-22 | 1999-12-01 | A game-type flavouring agent |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1999/008910 Continuation WO2000036932A1 (en) | 1998-12-22 | 1999-12-01 | A game-type flavouring agent |
Publications (2)
Publication Number | Publication Date |
---|---|
US20020028275A1 true US20020028275A1 (en) | 2002-03-07 |
US6592924B2 US6592924B2 (en) | 2003-07-15 |
Family
ID=33492180
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/877,907 Expired - Fee Related US6592924B2 (en) | 1998-12-22 | 2001-06-08 | Game-type flavoring agent |
Country Status (17)
Country | Link |
---|---|
US (1) | US6592924B2 (en) |
EP (1) | EP1013177B1 (en) |
JP (1) | JP2002532110A (en) |
CN (1) | CN1331566A (en) |
AT (1) | ATE248525T1 (en) |
AU (1) | AU765981B2 (en) |
BR (1) | BR9916489A (en) |
CA (1) | CA2353971A1 (en) |
CZ (1) | CZ20012336A3 (en) |
DE (1) | DE69817840T2 (en) |
ID (1) | ID29789A (en) |
IL (1) | IL143424A0 (en) |
OA (1) | OA10987A (en) |
PL (1) | PL349507A1 (en) |
TR (1) | TR200101829T2 (en) |
WO (1) | WO2000036932A1 (en) |
ZA (1) | ZA200106005B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070178046A1 (en) * | 2005-12-05 | 2007-08-02 | Herz Rachel S | System for correlating odors and tastes to objective elements |
US20100311786A1 (en) * | 2007-07-30 | 2010-12-09 | Givaudan Sa | Mono- or bicyclic carboxylic acids as off-note blockers |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6391364B1 (en) * | 1999-06-18 | 2002-05-21 | Whole Flavors, Llc | Free alkylphenol flavor additives |
RU2009145157A (en) * | 2007-05-07 | 2011-06-20 | Марс Инкорпорейтед (US) | FOOD FOR PETS AND METHOD FOR ITS PRODUCTION |
US20100303967A1 (en) * | 2009-05-28 | 2010-12-02 | Gregory Dean Sunvold | Pet Food Having Improved Animal Preference |
WO2010138372A2 (en) * | 2009-05-28 | 2010-12-02 | The Iams Company | Pet food in the form of a coated kibble |
US20100303951A1 (en) * | 2009-05-28 | 2010-12-02 | Gregory Dean Sunvold | Delivering an Active Ingredient in Pet Food |
ES2700777T3 (en) * | 2009-07-03 | 2019-02-19 | Nutreco Nederland Bv | Animal feed or food for humans to improve the properties of the intestinal barrier |
US20110027417A1 (en) | 2009-07-31 | 2011-02-03 | Patrick Joseph Corrigan | Process for Dusting Animal Food |
US10104903B2 (en) | 2009-07-31 | 2018-10-23 | Mars, Incorporated | Animal food and its appearance |
EP2995202A1 (en) | 2014-07-23 | 2016-03-16 | Interquim, S.A. | Animal feed additive |
MX2017013715A (en) | 2015-04-28 | 2018-03-02 | Mars Inc | Process of preparing a sterilized wet pet food product. |
DE102020000733A1 (en) * | 2020-02-04 | 2021-08-05 | Dr. Kurt Wolff Gmbh & Co. Kg | Oral care composition for animals |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3922367A (en) * | 1974-04-03 | 1975-11-25 | Vasily Matveevich Gorbatov | Preparation for imparting smoke to meat products |
US4606925A (en) * | 1982-12-06 | 1986-08-19 | Givaudan Corporation | Flavoring with alkyl-substituted cyclohexyl and cyclohexenyl carboxylic acids |
-
1998
- 1998-12-22 DE DE69817840T patent/DE69817840T2/en not_active Expired - Lifetime
- 1998-12-22 AT AT98204369T patent/ATE248525T1/en not_active IP Right Cessation
- 1998-12-22 EP EP98204369A patent/EP1013177B1/en not_active Expired - Lifetime
-
1999
- 1999-03-03 OA OA9900048A patent/OA10987A/en unknown
- 1999-12-01 TR TR2001/01829T patent/TR200101829T2/en unknown
- 1999-12-01 ID IDW00200101152A patent/ID29789A/en unknown
- 1999-12-01 JP JP2000589054A patent/JP2002532110A/en not_active Withdrawn
- 1999-12-01 PL PL99349507A patent/PL349507A1/en unknown
- 1999-12-01 CZ CZ20012336A patent/CZ20012336A3/en unknown
- 1999-12-01 WO PCT/EP1999/008910 patent/WO2000036932A1/en not_active Application Discontinuation
- 1999-12-01 BR BR9916489-2A patent/BR9916489A/en not_active IP Right Cessation
- 1999-12-01 AU AU15552/00A patent/AU765981B2/en not_active Ceased
- 1999-12-01 CN CN99814812A patent/CN1331566A/en active Pending
- 1999-12-01 CA CA002353971A patent/CA2353971A1/en not_active Abandoned
- 1999-12-01 IL IL14342499A patent/IL143424A0/en unknown
-
2001
- 2001-06-08 US US09/877,907 patent/US6592924B2/en not_active Expired - Fee Related
- 2001-07-19 ZA ZA200106005A patent/ZA200106005B/en unknown
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070178046A1 (en) * | 2005-12-05 | 2007-08-02 | Herz Rachel S | System for correlating odors and tastes to objective elements |
US20100311786A1 (en) * | 2007-07-30 | 2010-12-09 | Givaudan Sa | Mono- or bicyclic carboxylic acids as off-note blockers |
US10172378B2 (en) | 2007-07-30 | 2019-01-08 | Givaudan, Sa | Mono- or bicyclic carboxylic acids as off-note blockers |
Also Published As
Publication number | Publication date |
---|---|
US6592924B2 (en) | 2003-07-15 |
CZ20012336A3 (en) | 2001-12-12 |
PL349507A1 (en) | 2002-07-29 |
JP2002532110A (en) | 2002-10-02 |
ID29789A (en) | 2001-10-11 |
IL143424A0 (en) | 2002-04-21 |
OA10987A (en) | 2003-03-04 |
DE69817840T2 (en) | 2004-07-08 |
CA2353971A1 (en) | 2000-06-29 |
EP1013177A1 (en) | 2000-06-28 |
TR200101829T2 (en) | 2001-12-21 |
BR9916489A (en) | 2001-09-04 |
CN1331566A (en) | 2002-01-16 |
AU765981B2 (en) | 2003-10-09 |
EP1013177B1 (en) | 2003-09-03 |
ATE248525T1 (en) | 2003-09-15 |
ZA200106005B (en) | 2002-10-21 |
AU1555200A (en) | 2000-07-12 |
WO2000036932A1 (en) | 2000-06-29 |
DE69817840D1 (en) | 2003-10-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4359481A (en) | Liquid smoke concentrate | |
OA10997A (en) | Bone morphogenetic protein-16(bmp-16)compositions | |
US6592924B2 (en) | Game-type flavoring agent | |
SU415848A3 (en) | ||
US3394016A (en) | Roasted meat flavor and process for producing same | |
CN108125195B (en) | Sauce marinating paste and preparation method thereof | |
CN1709146A (en) | Method for preparing spicy recreational food using fermented bean curd as main flavouring material | |
US3697291A (en) | Furanone meat flavor compositions | |
CN1843196A (en) | Production method of fresh chilli flavor food | |
WO2006062174A1 (en) | Masking agent for livestock meat odor | |
US3780184A (en) | Flavored oils and food products containing the same | |
CN1729852A (en) | Method for preparing spicy hot flavored food | |
CN102150811A (en) | Yeast seasoning and manufacturing method thereof | |
JP2001526911A (en) | Process for producing flavoring compositions and use of these compositions in food | |
JP2015211669A (en) | Flavor composition | |
JP2830415B2 (en) | Method for producing flavor composition | |
US3836683A (en) | Method of preparing shelf-stable pates | |
MXPA01005966A (en) | A game-type flavouring agent | |
CN111480827A (en) | Crab-flavor chicken solid seasoning and preparation method thereof | |
FI69393B (en) | FOERFARANDE FOER FRAMSTAELLNING AV KONCENTRERADE KOETTBASERADEAROMAEMNEN | |
KR20010080776A (en) | A game-type flavouring agent | |
US20030118709A1 (en) | Flavor-enhancing agent for foods | |
CN102362656A (en) | Chinese black mushroom soup stock seasoning powder | |
RU2197870C1 (en) | Composition for complex food additive for injection of half-finished products from poultry meat of long-term storage | |
KR102545435B1 (en) | Base source for convenience food and manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: NESTEC S.A., SWITZERLAND Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:BLANK, IMRE;CERNY, CHRISTOPH;DEVAUD, STEPHANIE;AND OTHERS;REEL/FRAME:012174/0014;SIGNING DATES FROM 20010702 TO 20010716 |
|
CC | Certificate of correction | ||
FEPP | Fee payment procedure |
Free format text: PAYOR NUMBER ASSIGNED (ORIGINAL EVENT CODE: ASPN); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY |
|
FPAY | Fee payment |
Year of fee payment: 4 |
|
REMI | Maintenance fee reminder mailed | ||
LAPS | Lapse for failure to pay maintenance fees | ||
STCH | Information on status: patent discontinuation |
Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
|
FP | Lapsed due to failure to pay maintenance fee |
Effective date: 20110715 |